Cashew Nut Cookies


  • 150 g unsalted butter
  • 180 g castor sugar
  • 1 tsp vanilla extract
  • 1 egg, about 50 g
  • ¼ tsp salt
  • 200 g plain flour, sift with baking powder
  • ½ tsp baking powder
  • 200 g untoasted cashew nuts


  • bake untoasted nuts at 160°C till brown and fragrant, 15 minutes or so; leave till cool; chop roughly with knife; mince in food processor till fine, leaving some larger bits for bite
  • 130 g untoasted medium size cashew nuts
  • split nuts into 2 halves to yield around 180 pieces
  • 2 yolks, beaten
  • Whisk butter and sugar till pale and fluffy. Add egg, vanilla extract and salt. Whisk till smooth. Add flour and baking powder. Mix till shaggy. Add toasted cashew nuts. Mix till even. If sticky, sprinkle with 1-2 tsp plain flour and mix again, or chill till firm enough to handle.
  • Dusting with plain flour, roll dough thickish, about 4 mm. Cut with cutter just slightly bigger than a cashew nut. Traditionally, cashew nut cookies are shaped like cashew nuts.
  • Place cookies on baking tray lined with parchment paper. Brush lightly with yolk. Gently press 1 cashew halve onto each cookie, flat side down. Lightly brush cashews with egg yolk.
  • Bake at 160°C till golden brown, about 20 minutes. Remove cookies to wire rack. Leave till cool. Store airtight if not eaten immediately.